WESTCHESTER COUNTY, N.Y. -- Westchester restaurants are taking the lead during this year's Hudson Valley Restaurant Week, with approximately 103 restaurants participating out of 183.

The 10th annual Hudson Valley Restaurant Week (HVRW) will take place from March 10 to March 23, offering prix fixe, three-course dinners for $29.95 and lunches for $20.95 (not including drinks, tax and tip).

It comes not too far behind last year's restaurant week, which took place in November 2013.

Given Valley Table's emphasis on local organic food, the restaurants are encouraged to design their menus around local produce when possible.

"The Hudson Valley continues to be a destination for superior dining experiences," said the event's founder Janet Crawshaw at the previous year's kickoff party.

"It is a fabulous opportunity to have all the chefs showcase not only their restaurants, but also their fresh, creative dishes."

Among some of the more creative dishes to be featured thus far is Bistro Z of Tarrytown's Osso Bucco ravioli with brown butter and artichokes.

Haymont House in Briarcliff Manor is preparing Red Wine Braised Short Ribs with potato puree, carrot and cumin confit and a natural reduction sauce.

According to their released menu, they will be sourcing their ingredients from three nearby Yorktown Heights farms: Watermargin Homestead Farm, The Satur Farm and Shady Tree Farm.

If you're a bit leery of "artsy" menus and prefer going with a homestyle classic, Fino in Croton-on-Hudson will be serving up Italian mainstays like Pollo Scarpiello.

Sweet-toothes need look no further than Chat 19 in Larchmont. Its Chat Bites are made with deep-fried chocolate and banana bites of cake served with raspberry and chocolate sauce.

The launch event for HVRW is set for 4:30 p.m. to 8 p.m. Monday, Feb. 24 at RiverMarket Bar and Kitchen at 127 West Main Street in Tarrytown.

Peter Kelly, owner of the X20 Xaviar's On The Hudson in Yonkers, will be honored at the event with the third annual "Farm To Table," award for working closely with local farms and producers when making his menus.